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Chicken curry and peppers



Ingredients:

chicken breast morsels
peppers (yellow, red and green)
Shallot

Indian Curry Flour Milk

Extra virgin olive oil Salt and pepper



Cook the peppers into strips previously cut in fried with shallots and olive oil. Portals forward until cooked and, if necessary, a drop of vegetable broth. When cooked, add plenty of curry.
Apart, breaded chicken pieces well. Big Brown until cooked in a nonstick pan with olive oil.
Combine the chicken with peppers, return over the heat, stirring well so that the flavors can blend in well. Adjust the whole of salt and pepper and then dipped in hot milk and continue to run with a wooden spoon until you get the right creaminess.
Serve immediately.